Buffalo Chicken Pizza

My sister texted me a picture of her dinner one Thursday night: a slice of pizza dripping with orange-streaked chicken and a tangle of melted cheese. I called her immediately. She laughed and said she'd just thrown leftovers onto dough and somehow made magic. That weekend, I tried it myself, and the smell of buffalo sauce hitting hot mozzarella filled my kitchen like a flavor alarm I never wanted to silence.

I made this for a group of friends during a playoff game, and by halftime the pan was empty. One friend, who normally picks toppings off pizza, ate three slices without a word. Later he admitted he'd never thought buffalo chicken belonged anywhere except wings, but now he was a convert. I've been making it for every casual gathering since.

Ingredients

• Pizza dough (1 pound): Store-bought works beautifully here and saves time, but homemade dough adds a slight chew that holds up to all the toppings.
• Olive oil (1 tablespoon): Brushing the crust edges gives them a golden, crispy finish that contrasts with the saucy center.
• Cooked chicken breast (2 cups, shredded): Rotisserie chicken is my shortcut, the meat is tender and already seasoned, which deepens the flavor.
• Buffalo wing sauce (1/3 cup): Franks RedHot is classic, but any tangy hot sauce with butter works if that is what you have.
• Ranch dressing (1/3 cup): This creamy base cools the heat and acts like a sauce, blue cheese dressing is bolder if you prefer that sharpness.
• Shredded mozzarella (1 1/2 cups): Melts into stretchy, gooey layers that hold everything together.
• Shredded cheddar (1/2 cup): Adds a slight sharpness and a beautiful color when it browns.
• Red onion (1/4 small, sliced thin): A little bite and sweetness that cuts through the richness.
• Blue cheese crumbles (1/4 cup, optional): For those who love that funky, salty punch, this is non-negotiable.
• Fresh chives or green onions (2 tablespoons): A fresh, bright finish that makes the whole pizza feel less heavy.

Instructions

Keeps spices within easy reach while cooking, helping you season dishes quickly during everyday meal prep.

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Get the oven screaming hot:

Preheat to 475°F and if you have a pizza stone, let it heat inside for at least 20 minutes. The high heat is what gives you that crispy, bubbly crust.

Shape your dough:

On a floured surface, roll the dough into a 12-inch circle, then transfer it to parchment or a pizza peel. Brush olive oil around the edges so they turn golden and crisp.

Toss the chicken in buffalo sauce:

In a bowl, coat your shredded chicken completely with the buffalo sauce. It should look glossy and orange, every piece covered.

Build the base:

Spread ranch dressing evenly over the dough, leaving about an inch around the edges bare. This creamy layer is your foundation.

Layer on the toppings:

Scatter the buffalo chicken across the ranch, then cover with mozzarella and cheddar. Add red onion slices and blue cheese crumbles if using.

Bake until bubbly:

Slide the pizza into the oven and bake for 12 to 15 minutes, until the crust is golden and the cheese is bubbling with brown spots. The smell will tell you when it is ready.

Finish and serve:

Pull it out, sprinkle with fresh chives or green onions, and let it rest for a minute before slicing. The toppings need a moment to settle or they will slide off.

Save

One night I served this to my brother, who claimed he hated anything spicy. He ate two slices before admitting the ranch made it manageable, and now he requests it every time he visits. It became our compromise dish, proof that heat and cream can meet in the middle and make everyone happy.

Choosing Your Chicken

Rotisserie chicken is my favorite shortcut because the meat is moist and the seasoning adds another layer of flavor. If you are cooking chicken from scratch, poach it gently in salted water so it stays tender, dry chicken will ruin the texture. Leftover grilled or baked chicken works too, just shred it while it is still warm so it pulls apart easily.

Sauce Swaps and Heat Levels

If you want more heat, add a pinch of cayenne to the buffalo sauce or drizzle extra hot sauce after baking. For a milder version, mix the buffalo sauce half and half with melted butter to tame the spice. Blue cheese dressing instead of ranch amps up the tangy sharpness, which some people live for and others cannot stand, so know your audience.

Serving and Storing

This pizza is best straight from the oven when the cheese is still stretchy and the crust is crisp. Leftovers keep in the fridge for up to two days and reheat well in a hot oven or skillet, never the microwave or the crust goes limp. Serve it with celery sticks and extra ranch on the side for that full wing night feeling.

• Reheat slices in a 400°F oven for 5 to 7 minutes to restore the crispness.
• Pair with a cold beer or iced tea to balance the heat.
• Double the recipe if you are feeding a crowd, this disappears fast.

Grind fresh meat, make sausages, and shred vegetables quickly for homemade burgers, meatballs, and everyday recipes.

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Save

This pizza turned into one of those recipes I make without thinking, the kind that feels like a small celebration every time. It is messy, bold, and completely satisfying, just like the best comfort food should be.

Recipe Questions & Answers

→ Can I use rotisserie chicken instead of cooking chicken breast?

Yes, rotisserie chicken is a perfect time-saving substitute. Simply shred the chicken and toss it with buffalo sauce. This cuts prep time significantly and adds extra flavor from the pre-seasoned meat.

→ What's the best way to prevent a soggy crust?

Use a pizza stone preheated in the oven, avoid overloading with sauce, and bake at high temperature (475°F). The ranch dressing should be spread thinly, leaving a border around the edges for a crispy finish.

→ Can I make this pizza ahead of time?

You can prepare the buffalo chicken mixture and pre-roll the dough up to 24 hours in advance. Store separately in the refrigerator, then assemble and bake when ready to serve for the freshest result.

→ What can I substitute for ranch dressing?

Blue cheese dressing is the classic alternative and pairs beautifully with buffalo sauce. You can also use a garlic aioli or even a light cream cheese spread mixed with a bit of milk for tanginess.

→ How do I adjust the spice level?

For milder heat, mix buffalo sauce with equal parts melted butter or use less sauce overall. For more heat, add cayenne pepper to the chicken mixture or drizzle extra buffalo sauce after baking.

→ Can I freeze leftover pizza?

Yes, wrap individual slices tightly in plastic wrap, then place in a freezer bag for up to 2 months. Reheat in a 375°F oven for 10-12 minutes for the best texture and flavor restoration.